Directions

Sift flour, baking powder, iodised salt and smoky paprika into a bowl. Grate over cold butter and mix to combine with milk. Turn out on to a floured board and knead gently together. Press out or roll to a 25cm circle. Place on an oven tray. Peel pumpkin and discard seeds. Cut into small cubes. Crush garlic, then peel and chop finely.

Heat oil in a frying pan. Add garlic, ground cumin, onion salt, ground coriander and turmeric. Cook for one minute or until spices smell fragrant. Add pumpkin and cook, tossing often, for five minutes. Add stock and cook for five minutes longer. Spread tomato paste over dough. Scatter over pumpkin.

Bake at 225 degrees C for 12 minutes. Crumble feta over pumpkin and cook a further five minutes. Remove from oven and scatter with spinach leaves and roasted pine nuts.

From the farm

From the sea

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